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Restaurants›Canton Palace Chinese Restaurant›海鲜豆腐汤 Seafood Tofu Soup Recipe

海鲜豆腐汤 Seafood Tofu Soup Recipe

Name: Canton Palace Chinese Restaurants 海鲜豆腐汤 Seafood Tofu Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups low-sodium chicken or seafood stock; 1 cups water; 1 tbs ginger, thinly sliced; 2 tsp garlic, minced; 2 tbs scallion whites, sliced (reserve greens separately); 1 tbs neutral oil (vegetable or canola); 8 pieces large shrimp, peeled and deveined; 1 cups calamari rings (squid), cleaned; 8 pieces scallops (small bay or sea scallops), halved if large; 6 oz optional: small white fish fillet (e.g., cod), cut into 1" pieces; 14 oz soft or silken tofu (firm-silken hybrid works well), cut into 1-inch cubes; 2 cups bok choy or napa cabbage, thinly sliced; 4 pieces shiitake mushrooms, stems removed and sliced; 1 small carrot, julienned (optional); 1 tbs light soy sauce; 1 tsp oyster sauce (optional, for depth); 1 tsp fish sauce (optional, for umami); 1 tsp sesame oil; 1 tsp white pepper (or black), ground; 0.5 tsp salt; 1 tsp cornstarch; 1 tbs cold water (for slurry); 2 tbs scallion greens, thinly sliced; 2 tbs cilantro leaves (optional); 0 to taste to taste: red pepper flakes or sliced chili

Inspired by Canton Palace Chinese Restaurant

Time30m

Serves4

Make 海鲜豆腐汤 Seafood Tofu Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth and aromatics

6 cups low-sodium chicken or seafood stock

1 cups water

1 tbs ginger, thinly sliced

2 tsp Garlic, minced

2 tbs scallion whites, sliced (reserve greens separately)

1 tbs neutral oil (vegetable or canola)

Seafood

8 pieces large shrimp, peeled and deveined

1 cups calamari rings (squid), cleaned

8 pieces scallops (small bay or sea scallops), halved if large

6 oz optional: small white fish fillet (e.g., cod), cut into 1" pieces

Tofu and vegetables

14 oz soft or silken tofu (firm-silken hybrid works well), cut into 1-inch cubes

2 cups bok choy or napa cabbage, thinly sliced

4 pieces shiitake mushrooms, stems removed and sliced

1 small carrot, julienned (optional)

Seasoning and finish

1 tbs light soy sauce

1 tsp oyster sauce (optional, for depth)

1 tsp fish sauce (optional, for umami)

1 tsp Toasted sesame oil

1 tsp white pepper (or black), ground

1/2 tsp Celtic sea salt

1 tsp Cornstarch

1 tbs cold water (for slurry)

2 tbs scallion greens, thinly sliced

2 tbs cilantro leaves (optional)

0 to taste to taste: red pepper flakes or sliced chili

Method

Broth and aromatics

Prepare aromatics

Heat neutral oil in a medium-large pot over medium heat. Add sliced ginger and the scallion whites and sauté for 1–2 minutes until fragrant but not browned. Add minced garlic and cook 30 seconds more.

Add the chicken or seafood stock and water to the pot. Bring to a gentle simmer over medium-high heat.

Skim any foam or impurities that rise to the surface with a spoon. Reduce heat to maintain a gentle simmer.

Tofu and vegetables

While broth comes up to a simmer, prepare tofu and vegetables: drain tofu and cut into 1-inch cubes. Slice mushrooms, julienne carrot, and thinly slice bok choy or napa.

When the broth is simmering, add the shiitake mushrooms and carrots. Simmer 3 minutes to begin softening the vegetables.

Gently add tofu cubes to the simmering broth. Stir carefully once to distribute without breaking the tofu. Simmer 2–3 minutes.

Add the bok choy or napa cabbage and simmer another 1–2 minutes until wilted but still bright.

Seafood

Pat the shrimp, scallops, and any fish dry with paper towels. Add the seafood to the pot in layers: first the fish pieces (if using), simmer 1 minute; then add scallops and calamari rings, simmer 1–1½ minutes; finally add shrimp and cook until pink and just cooked through, about 1–2 minutes more. Total seafood cooking time should be short (3–5 minutes) to prevent toughness.

Taste a piece of seafood to confirm doneness. Seafood is done when opaque and firm but still tender.

Seasoning and finish

Stir in light soy sauce, oyster sauce (if using), fish sauce (if using), white pepper, and salt. Start with the listed amounts and adjust to taste. Be cautious if you used fish sauce or salted stock.

Make a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Slowly drizzle the slurry into the simmering soup while gently stirring. Allow soup to simmer 1 minute to thicken slightly. The soup should remain brothy, not heavy.

Turn off the heat and stir in sesame oil. Add scallion greens and cilantro (if using). If you like spice, add red pepper flakes or sliced chili to taste.

Ladle soup into bowls, making sure each serving gets a mix of tofu, seafood, and vegetables. Serve immediately with steamed rice or a light side.